Strawberry Balsamic Pie

I love pie season. Some people think it's in the fall or winter, but for me, summer pies are the best. I love a good lattice-topped berry pie (strawberry rhubarb is my reigning favorite). I've been wanting to try this recipe from Four and Twenty Blackbirds but kept forgetting about it during the short strawberry season. Not this year! I finally remembered, bought a bunch of strawberries from the market, and made this delicious pie. It's so good! Even the drippings that come off the pie onto the cookie sheet taste like wonderful, sophisticated fruit roll ups. Strawberries and balsamic go so well together, and the little tiny bit of pepper is not obvious but gives the mix a tiny kick. I used my new favorite cornmeal crust, but you can use regular crust, too (or store-bought if you want - I recommend Trader Joe's). 

Ingredients:

Double pie crust (here or here)

1.5 lb strawberries, hulls removed and cut into quarters

1/4 cup plus 3 tbsp sugar

1 small baking apple, peeled 

2 tbsp balsamic vinegar

2 dashes Angostura bitters

1/4 cup packed light brown sugar

3 tbsp corn starch

2 grinds fresh black pepper (on fine setting)

1/2 tsp kosher salt

Egg wash (mix of egg, a little water, and a pinch of salt whisked together)

Demerara sugar (sugar in the raw) for finishing

Directions:

Spring 3 tbsp of sugar over the straberries and let them macerate at room temperature for an hour. Drain them of the juice (and save to drizzle over ice cream or mix into cocktails - it's strawberry syrup!). Preheat the oven to 425.

Meanwhile, roll out the dough into two rounds (one at a time). Put one round back into the fridge on a cookie sheet and fit the other into a pie plate. Put that in the fridge and let it chill. 

Grate the apple on a box grater and add to the strawberries. Sprinkle with balsamic and bitters. 

In a small bowl, mix the remaining granulated sugar, brown sugar, corn starch, peppers, and salt. Gently fold into the strawberry mix. Pour it into the pie shell. 

Take out the other round of dough and cut a lattice (I did a thick lattice, but you can choose whatever style you want). Top the pie, crimp the edges, and put it back in the fridge for 10-15 minutes. Take it out, quickly brush it with egg wash and sprinkle with Demerara sugar. Put on a cookie sheet and put on the bottom rack of the oven. Cook for 20-25 minutes.

Move the pie to the middle rack and lower the heat to 375. Continue cooking for 35-40 minutes until crust is golden brown and the middle is somewhat set (not oozing and liquid). 

Let the pie come to room temperature for 2-3 hours. Serve warm or at room temperature, with a scoop of vanilla ice cream.